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Vegan Kale and Potato Frittata

  • Author: Kathy Carmichael

Description

An Oil Free/No Fat Added /Gluten-Free Brunch Time Crowd Pleaser. Silken Tofu and Vegetables come together in this beautiful vegan frittata.


Ingredients

For the Batter:

  • 12.3 ounces Silken Tofu
  • 3 cloves, minced Garlic
  • 2 Tablespoons Nutritional Yeast
  • 1 teaspoon Garlic Salt
  • 1/2 teaspoon Turmeric
  • 1/2 cup Chickpea Flour
  • 1 Tablespoon Arrow Root Powder or Corn Starch

For the filling:

  • 1 medium, diced White Onion
  • 1 small, diced Red Pepper
  • 2 cloves, minced Garlic
  • 1 cup, chopped Kale
  • 1 medium, chopped Yukon Gold Potato
  • 1 teaspoon Cumin
  • 1 1/2 teaspoons Chili Powder
  • 1 1/2 teaspoons Paprika
  • 1 juiced Lime
  • 1/2 teaspoon Turmeric
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Pepper

Instructions

For the Batter:

  • Combine the tofu, garlic, nutritional yeast, alt, and turmeric in a high-speed blender
  • Add chickpea flour and arrowroot powder to the blender
  • Mix for 20 seconds until fully mixed
  • Set aside

Cooking the Filling:

  • Pre-heat oven to 400 degrees
  • While the oven pre-heats, using an iron skillet or any oven safe skillet, saut√© onion, red pepper, and garlic until translucent
  • Add potatoes and kale
  • Cook until kale is wilted
  • Add batter
  • Cook 5 minutes on low in stovetop
  • Now, cook an additional 15 minutes in a 400 degree oven by placing the cast iron skillet in the oven.
  • Remove from oven; using a spatula loosen frittatta around circumference of pan
  • Turn over on top the plate
  • Serve with toast, fruit or any side dish you wish
  • I also served with hot sauce on the side